Fig Drop Cookies
Soft, chewy, and bursting with natural sweetness, these Fig Drop Cookies are a delightful twist on traditional homemade treats. Featuring finely chopped dried figs, warm cinnamon, and a touch of brown sugar, these cookies offer a perfect balance of earthy depth and comforting sweetness. The dough comes together quickly with a hint of vanilla and an optional crunch of chopped walnuts, making them an easy, one-bowl recipe that’s perfect for both novice and seasoned bakers. Whether you’re looking for a unique addition to your cookie collection or a snack packed with fruit-forward flavor, these fig cookies are a must-try. Ready in under 30 minutes, they're ideal for everything from afternoon tea to holiday cookie swaps.
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Recipe Information
Ingredients
- 0.75 cup unsalted butter
- 0.5 cup granulated sugar
- 0.5 cup brown sugar (packed)
- 1 piece large egg
- 1 teaspoon vanilla extract
- 1.75 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 cup dried figs (finely chopped)
- 2 tablespoons milk
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using an electric mixer on medium speed.
Add the egg and vanilla extract to the butter-sugar mixture and mix until well combined.
In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
Gently fold in the chopped dried figs, milk, and walnuts (if using) until evenly distributed throughout the dough.
Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Allow the cookies to cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
3109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 1367 mg | 59% | |
| Total Carbohydrate | 490.2 g | 178% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 296.5 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 523 mg | 40% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1868 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
